Chicken Spaghetti with Rotel: A Creamy, Cheesy Southern Classic

There’s something undeniably comforting about a big casserole dish bubbling away in the oven, filling the kitchen with savory aromas. One such crowd-pleaser that holds a special place in Southern kitchens is Chicken Spaghetti with Rotel. This dish combines tender chicken, creamy Velveeta cheese, spicy Rotel tomatoes, and spaghetti to create a warm, cheesy hug on a plate.

Whether you’re feeding a hungry family, preparing a potluck hit, or just craving a comforting meal after a long day, this Rotel Chicken Spaghetti recipe never disappoints. It’s rich, cheesy, slightly spicy, and incredibly easy to make—perfect for weeknight dinners or freezer meal prep. Plus, it’s a fantastic way to use up leftover chicken or rotisserie meat.

Let’s dive into this hearty Southern favorite, learn a few pro tips along the way, and discover why this cheesy chicken spaghetti with Rotel is a must-add to your dinner rotation.

Ingredients

Here’s everything you’ll need to make this mouthwatering chicken spaghetti recipe with Rotel:

• 2 cups cooked chicken, shredded or cubed
  Provides the protein base of the dish; rotisserie or leftover chicken works perfectly.
• 1 pound uncooked spaghetti
  The foundation of the dish that holds all the flavors together.
• 1 can (10 oz) Rotel diced tomatoes with green chilies
  Adds a spicy, tangy punch that defines the flavor of this dish.
• 1 block (16 oz) Velveeta cheese, cubed
  Melts into a creamy, cheesy sauce—essential for that signature gooey texture.
• 1 can (10.5 oz) cream of chicken soup
  Thickens the sauce and adds extra chicken flavor.
• 1 can (10.5 oz) cream of mushroom soup
  Balances the dish with an earthy depth.
• 1 small onion, finely chopped
  Adds a touch of sweetness and aromatic flavor.
• 2 cloves garlic, minced
  Enhances the overall savory profile.
• 1/2 cup chicken broth (or reserved pasta water)
  Helps to loosen the sauce for smooth mixing.
• 1 teaspoon salt
  Essential for bringing out all the flavors.
• 1/2 teaspoon black pepper
  Adds a mild kick of spice.
• 1/2 teaspoon paprika (optional)
  For a hint of smoky flavor and color.
• 1 cup shredded cheddar cheese (for topping)
  Creates a golden, cheesy crust on top when baked.

Ingredient Substitutes & Alternatives:

• Velveeta substitute: Use 1 1/2 cups shredded American cheese or cream cheese + cheddar combo.
• Cream of mushroom soup: Can be swapped for cream of celery or extra cream of chicken.
• Rotel alternative: Use regular canned diced tomatoes + 1 chopped jalapeño.
• Gluten-free option: Use gluten-free spaghetti and certified gluten-free canned soups.

How to make Rotel Chicken Spaghetti: Step-by-Step Instructions

Let’s walk through how to make this chicken spaghetti with Rotel and Velveeta, step by step.

1. Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until just al dente. Drain and set aside. (Reserve ½ cup pasta water if you don’t have chicken broth.)

Pro Tip: Don’t overcook the pasta—it will finish cooking in the oven.

2. Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

3. Sauté the Aromatics

In a large skillet, heat a little oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds.

4. Melt the Velveeta

Add the cubed Velveeta to the skillet with the onion mixture. Pour in the chicken broth (or reserved pasta water) and stir frequently until the cheese melts into a smooth sauce.

5. Mix the Sauce

Add both soups (cream of chicken and cream of mushroom), Rotel tomatoes (undrained), salt, pepper, and paprika (if using) to the melted cheese mixture. Stir until everything is well combined.

6. Add Chicken and Spaghetti

Fold in the cooked chicken and spaghetti. Stir gently to coat every strand of pasta with the cheesy sauce.

7. Transfer to Baking Dish

Pour the mixture into the prepared baking dish and spread evenly.

8. Top with Cheddar

Sprinkle the shredded cheddar cheese evenly over the top.

9. Bake

Place the dish in the preheated oven and bake for 25–30 minutes, or until bubbly and golden on top.

10. Serve

Let it rest for 5 minutes, then dig in and serve hot!

Pro Tips for a Perfect Chicken Spaghetti with Rotel

• Use rotisserie chicken: Saves time and adds extra flavor.
• Pre-cook your pasta al dente: Prevents mushy spaghetti after baking.
• Shred cheese from a block: It melts better than pre-shredded varieties.
• Add a breadcrumb topping: For crunch, mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheddar before baking.
• Double and freeze: This recipe freezes beautifully—just skip the baking step, wrap tightly, and freeze for up to 3 months.

Serving Suggestions

Wondering what goes well with Rotel chicken spaghetti? Here are some delicious pairings:

• Garlic Bread – Perfect for mopping up that creamy cheese sauce.
• Simple Side Salad – A crisp, fresh salad helps balance the richness.
• Green Beans Almondine – Adds a nice crunch and a healthy side.
• Sweet Tea or Lemonade – Keep it Southern with a classic beverage.

Make it a Meal: Finish with a Southern dessert like peach cobbler or banana pudding for the full comfort food experience.

Recipe Variations & Customizations

Want to add your own twist to this cheesy chicken spaghetti with Rotel? Here are a few fun variations:

Spice It Up

• Add 1 teaspoon cayenne or a chopped jalapeño for more heat.
• Swap in hot Rotel for extra kick.

Veggie Boost

• Stir in sautéed mushrooms, bell peppers, or spinach for added nutrition.

Protein Alternatives

• Use turkey, sausage, or ground beef instead of chicken.

Low-Carb Version

• Substitute spaghetti with zucchini noodles or spaghetti squash.

No-Bake Option

• Combine everything in a pot, heat until warm, and skip the baking for a stovetop version.

Air Fryer Reheat

• Reheat slices in the air fryer at 350°F for 5–6 minutes for a crisp top.

FAQs

Can I make chicken spaghetti with Rotel ahead of time?
Yes! Assemble it up to a day in advance, cover tightly, and refrigerate. Bake as directed when ready.

Can I freeze this dish?
Absolutely. Wrap tightly in foil and plastic wrap before baking. When ready, thaw overnight in the fridge and bake.

What can I use instead of Velveeta?
Use a mix of cheddar and cream cheese or any processed cheese that melts well.

Can I use a different pasta?
Yes, penne, rotini, or macaroni work well—just keep the pasta-to-sauce ratio similar.

How long does chicken spaghetti last in the fridge?
Store leftovers in an airtight container for up to 4 days.

Can I make it without canned soups?
Yes, substitute with homemade white sauce or creamy chicken sauce.

Substitutes & Ingredient Alternatives

Here are the best swaps if you’re out of certain ingredients or need dietary adjustments:

Nutritional Information (Per Serving)

• Calories: ~480
• Carbohydrates: 42g
• Protein: 27g
• Fat: 23g
• Saturated Fat: 10g
• Fiber: 2g
• Sugar: 4g
• Sodium: ~920mg

Note: Nutrition values are estimates and can vary based on ingredients and portion sizes.

Final Thoughts

Chicken Spaghetti with Rotel is more than just a casserole—it’s a Southern comfort classic that never goes out of style. It’s cheesy, creamy, and carries just enough heat to keep you coming back for more. Whether you’re making it for Sunday dinner, a potluck, or simply meal-prepping for a busy week, this dish is a reliable winner.

So next time you’re wondering what to do with leftover chicken or just craving something warm and cheesy, give this recipe a go. You won’t regret it.

Have you tried this recipe yet? Do you like it spicy or mild? Let us know in the comments below!

If you love this recipe, check out our Chicken Nugget Casserole for more comfort food favorites.
Don’t forget to rate and share this recipe with friends and family!

Chicken Spaghetti with Rotel: A Creamy, Cheesy Southern Classic

Serves: 5 Prep Time: 15 Minutes Cooking Time: 1 Hours 1 Hours

Nutrition facts: 480 calories 23 Grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

Ingredients

Here’s everything you’ll need to make this mouthwatering chicken spaghetti recipe with Rotel:

• 2 cups cooked chicken, shredded or cubed
  Provides the protein base of the dish; rotisserie or leftover chicken works perfectly.

• 1 pound uncooked spaghetti
  The foundation of the dish that holds all the flavors together.

• 1 can (10 oz) Rotel diced tomatoes with green chilies
  Adds a spicy, tangy punch that defines the flavor of this dish.

• 1 block (16 oz) Velveeta cheese, cubed
  Melts into a creamy, cheesy sauce—essential for that signature gooey texture.

• 1 can (10.5 oz) cream of chicken soup
  Thickens the sauce and adds extra chicken flavor.

• 1 can (10.5 oz) cream of mushroom soup
  Balances the dish with an earthy depth.

• 1 small onion, finely chopped
  Adds a touch of sweetness and aromatic flavor.

• 2 cloves garlic, minced
  Enhances the overall savory profile.

• 1/2 cup chicken broth (or reserved pasta water)
  Helps to loosen the sauce for smooth mixing.

• 1 teaspoon salt
  Essential for bringing out all the flavors.

• 1/2 teaspoon black pepper
  Adds a mild kick of spice.

• 1/2 teaspoon paprika (optional)
  For a hint of smoky flavor and color.

• 1 cup shredded cheddar cheese (for topping)
  Creates a golden, cheesy crust on top when baked.

Instructions

Step-by-Step Instructions

Let’s walk through how to make this chicken spaghetti with Rotel and Velveeta, step by step.

1. Cook the Spaghetti

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until just al dente. Drain and set aside. (Reserve ½ cup pasta water if you don’t have chicken broth.)

Pro Tip: Don’t overcook the pasta—it will finish cooking in the oven.

2. Preheat the Oven

Set your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

3. Sauté the Aromatics

In a large skillet, heat a little oil over medium heat. Add chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds.

4. Melt the Velveeta

Add the cubed Velveeta to the skillet with the onion mixture. Pour in the chicken broth (or reserved pasta water) and stir frequently until the cheese melts into a smooth sauce.

5. Mix the Sauce

Add both soups (cream of chicken and cream of mushroom), Rotel tomatoes (undrained), salt, pepper, and paprika (if using) to the melted cheese mixture. Stir until everything is well combined.

6. Add Chicken and Spaghetti

Fold in the cooked chicken and spaghetti. Stir gently to coat every strand of pasta with the cheesy sauce.

7. Transfer to Baking Dish

Pour the mixture into the prepared baking dish and spread evenly.

8. Top with Cheddar

Sprinkle the shredded cheddar cheese evenly over the top.

9. Bake

Place the dish in the preheated oven and bake for 25–30 minutes, or until bubbly and golden on top.

10. Serve

Let it rest for 5 minutes, then dig in and serve hot!

Notes

Pro Tips for a Perfect Chicken Spaghetti with Rotel

• Use rotisserie chicken: Saves time and adds extra flavor.
• Pre-cook your pasta al dente: Prevents mushy spaghetti after baking.
• Shred cheese from a block: It melts better than pre-shredded varieties.
• Add a breadcrumb topping: For crunch, mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheddar before baking.
• Double and freeze: This recipe freezes beautifully—just skip the baking step, wrap tightly, and freeze for up to 3 months.